Dairy-Free Dutch Bitterballen with Mustard

Ingredients

• 2 cups Vegetable Broth
• 1/2 cup All-Purpose Flour
• 2 tbsp Vegan Butter
• 1/4 cup Onion
• 2 tbsp Parsley
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Bread Crumbs (Panko)
• 2 cups Oil for Frying
• 1/4 cup Dijon Mustard

Instructions

1. 1Melt the vegan butter in a saucepan. Add the chopped onion and sauté until softened.
2. 2Stir in the flour and cook for 1-2 minutes to form a roux.
3. 3Gradually whisk in the vegetable broth until smooth. Bring to a simmer and cook, stirring constantly, until the mixture thickens into a very thick sauce.
4. 4Stir in the parsley, nutmeg, salt, and pepper. Let the mixture cool completely.
5. 5Once cooled, form the mixture into small balls (about 1 inch in diameter).
6. 6Roll the bitterballen in bread crumbs, ensuring they are fully coated.
7. 7Heat the oil in a deep fryer or large pot to 350°F (175°C).
8. 8Carefully fry the bitterballen in batches until golden brown and crispy, about 2-3 minutes.
9. 9Remove with a slotted spoon and drain on paper towels.
10. 10Serve hot with Dijon mustard.

Substitutions

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